Use Our Meat Temperature Chart to Check When Every Cut Will Be Done

Whether you're cooking chicken, beef, pork, or lamb, getting meat to the right internal temperature is vital.

Use Our Meat Temperature Chart to Check When Every Cut Reaches the Right Degree of Doneness

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Cooking meat to the right temperature ensures it is safe to eat and tastes delicious.
Use a meat thermometer and our chart to check the correct temperature for chicken, beef, pork, and lamb.
Let meat rest after cooking to help lock in juices and improve flavor and texture.

Our test kitchen is always developing new recipes and working on different techniques to achieve that perfect piece of meat. No matter how we cook it, one thing holds true: Cooking meat to the right temperature can make or break the final dish.

There is a big difference in juiciness and enjoyability between a medium-rare and well-done piece of steak, and while no one wants raw chicken, they also don't want an over-cooked bird. That's where a meat temperature chart can help. Read on to find our test kitchen's chart, which you can turn to any time you need to know the correct internal temperature for the meat you are cooking.

There are three simple steps to ensure you cook meat and poultry to the perfect degree of doneness:

First, follow our meat temperature chart for guidelines on the correct temperatures for different types of meat.
Second, you'll need to buy a good meat thermometer and learn how to use it.
Finally, be sure to let the meat rest after cooking before slicing or serving.

Meat Temperature Guidelines

These are the internal temperatures we recommend for different types of meat. Our preferred temperatures are different than those recommended by the U.S. Department of Agriculture (USDA); we generally call for cooking meat less well done than the USDA guidelines.

For Poultry (Turkey, Chicken, and Duck)

For poultry—including turkey, chicken, and duck—our test kitchen guideline is 160 degrees Fahrenheit (before resting).

The USDA guideline is 165 degrees (before resting).

For Hamburgers and Ground Meat

These temperatures are for prior to resting the hamburgers or cooked ground meat:

Rare: 115 degrees
Medium-rare: 125-130 degrees
Medium: 140 degrees
Well-done: 160 degrees

The USDA guideline is 160 degrees.

For Pork

For pork, our test kitchen preferred temperature is between 138 and 140 degrees (before resting).

The USDA guideline is 145 degrees.

For Beef and Lamb

These beef and lamb temperatures are for prior to resting the meat:

Rare: 115 degrees
Medium-rare: 125-130 degrees
Medium: 140 degrees
Well-done: 160 degrees

The USDA guideline is 145 degrees.

How to Use a Meat Thermometer

As a general rule, insert the thermometer into the center of the thickest part of the meat. Don't let the thermometer touch a bone or go through the meat to touch any metal surfaces; this could provide an inaccurate temperature. Here are a few more tips:

When roasting a whole bird, check the chicken's internal temperature in the thickest part of the thigh and the breast.
If meat is stuffed, check the temperature in the center of the stuffing, as well.
Be sure to wash the thermometer with soap and water after every use.

Always ensure your meat thermometer is calibrated correctly for accurate readings. To check calibration, immerse the thermometer in ice water; it should read 32 degrees Fahrenheit. If not, follow the manufacturer's instructions to adjust the calibration.

Why It's Vital to Rest Meat After Cooking

Resting meat is an important step; it allows time for the meat to reabsorb and lock in juices. Also remember that carryover cooking occurs when you remove meat from the heat source; its temperature will rise about 5 degrees post-cook. Typically, we suggest resting meat for at least 10 minutes—longer for large roasts.

The USDA recommends a three-minute rest time. Hamburgers do not need to be rested, which is in accordance with USDA advice.

Reaching the Perfect Doneness

No matter how you like your meat cooked, whether medium-rare or well-done, following a few steps will ensure you cook your meat and poultry to the perfect degree of doneness. The first step is to follow our meat temperature chart for guidelines on the correct temperatures for different types of meat. Second is using a meat thermometer, which takes the guess work out of knowing the internal temperature. Finally, be sure to let the meat rest after cooking before slicing or serving.

Sources

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Safe Minimum Internal Temperature Chart. Food Safety and Inspection Service, U.S. Department of Agriculture.